Writing Food Safety Plans
What is a Food Safety Plan?
A Food Safety Plan, also often referred to as a HACCP Plan (Hazard Analysis Critical Control Point) is a set of
written procedures that will help eliminate, prevent or reduce food safety hazards that may cause your customer to
become ill or injured. Food Safety Plans begin at the receiving/storage stage as the food enters the premises and
follows that food until the point where it is served or purchased.
Under the Food Premises Regulation, every operator of a food service establishment and food premises where
carcasses are handled or where food is processed or prepared must develop, maintain and follow a Food Safety Plan
to ensure that a health hazard does not occur in the operation of the facility. A Food Safety Plan must be completed
and approved before a permit/approval will be issued by an Environmental Health Officer.
Some of the most common practices that lead to foodborne illnesses include improper cooling and cold storage,
advanced preparation, inadequate reheating, cross-contamination, and inadequate cooking. Food Safety Plans focus
on the critical steps within the preparation of the food to prevent these practices from occurring.
Below is an example of a general Food Safety Plan that outlines typical steps in the food preparation process. Your
process may not follow this template exactly, so ensure that you tailor your plan to match the process you follow.
Preparation
Step
CCP
*
Potential
Hazards
Contamination
of food
Receiving
Y
Growth of
pathogens
Critical Limits
(Food Safety Standards)
Monitoring
Actions
Food is obtained from
approved sources
Refrigerated food
temperature is 4OC or less
upon receipt
Food is wholesome, free of
pests; packaging is
undamaged
Perishable food is stored at
4OC or less
Verify with
supplier if in doubt
Check temperature
of food and record
Store frozen food at -18OC
or less
Storage
Y
February 2015
Growth of
Pathogens
Thaw frozen food:
 In cooler/refrigerator
 Under cold running
water
 In microwave, just
prior to use
Corrective Actions
Return unsuitable food to the
supplier
Visually inspect
food and packaging
Check temperature
of food/cooler and
record
Check temperature
of food/cooler and
record
Observe thawing
practice
Adjust temperature setting or
service the unit
Move food to alternate
storage unit
Discard food held above 4OC
for more than 2 hours
Modify practices; discard
contaminated food
Page 1 of 17
Sanitize food contact
surfaces and equipment
prior to use
Preparation
Cooking
Hot Holding
Y
Y
Y
Contamination
of food
Survival of
pathogens
Growth of
pathogens
Practice food employee
hygiene:
 No ill employees
 Frequent hand washing
 Cuts, burns and
abrasions treated and
covered
 Clean clothing worn
 Hair restrained
 No jewelry
 Clean fingernails
Cook food to an internal
temperature of:

74OC
Hold potentially hazardous
foods at or above 60OC
Verify proper
sanitizer
concentration with
test strips
Modify practices; discard
contaminated food
Require rewashing of hands
if necessary
Observe practices
Observe staff
Check internal
temperature, using
a probe
thermometer, at the
thickest part of the
food
Check internal
temperature, using
a probe
thermometer, at the
thickest part of the
food and record
temperature
Ill workers to be assigned
non-food handling duties or
excluded from work
Continue cooking until the
required internal food
temperature is reached
Adjust temperature setting or
service unit;
Move food to alternate
storage unit;
Discard food held below
60OC for more than 2 hours
Cool foods:
Cooling
Reheating
Y
Y
Growth of
pathogens
Survival of
pathogens
60OC to 20OC within 2
hours; then from 20OC to
4OC within 4 hours;
Total cooling time should
be 6 hours or less
Cooling methods:
 Use shallow storage
containers
 Use an ice bath
 Use an ice wand
 Wait until food is cold
before covering
Reheat foods to 74OC
within 2 hours
Check internal
temperature, using
a probe
thermometer, of the
food at various
times during
cooling; use a timer
to ensure that food
is cooled within the
appropriate
timeframe
Check internal
temperature, using
a probe
thermometer, at the
thickest part of the
food
Discard food if cooling times
and temperatures are not met
Continue cooking until the
required internal food
temperature is reached
Discard food that takes more
than 2 hours to reach 74OC
*Dependent on specific process and food products
February 2015
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Food Safety Plan Components
When writing a Food Safety Plan, you have to consider the components below:
Potentially Hazardous Foods
Describe the procedures to follow when handling any potentially hazardous foods that are served in your
establishment. Potentially hazardous foods are those that are capable of supporting the growth of
disease-causing microorganisms or the production of toxins. These are usually foods that are considered
perishable. Examples:

Foods of animal origin (meat, fish, dairy, eggs, etc.)

Foods of plant origin (vegetables, fruits, etc.) that have been cut or cooked

Raw seed sprouts (alfalfa, bean sprouts, radish sprouts, etc.)

Cooked starches (pasta, rice, etc.)

Soybean proteins (soy milk, tofu, etc.)
Critical Control Points
For each potentially hazardous menu item, create a food safety plan using a step by step procedure that
identifies the critical control points.
Critical Control Points (Critical Steps): A Critical Control Point (CCP) is a step in the preparation
process where a food safety hazard can be controlled. Subsequent steps in the preparation process will
not eliminate the hazard if it is not controlled at this point. Some items will have more than one CCP.
Clearly identify these steps for each potentially hazardous food item. Examples of where CCPs may
exist:


receiving
storage



preparation
cooking
hot holding


cooling
reheating
Not all steps are always considered critical. Some may be considered critical steps for some menu items,
but not other menu items. It depends on how the item is prepared.
Critical Limits
Critical Limit (Food Safety Standard): A Critical Limit is a measurable standard or limit that must be
met to control the food safety hazard at a Critical Control Point. Examples:

cold storage temperature of 4OC or less

final cook temperature of 74OC

hot holding temperature of 60OC or more

cooling food from 60OC to 20OC within 2 hours and 20OC to 4OC within 4 hours
February 2015
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Monitoring Actions
Describe how you will ensure that the critical limits are adhered to. Monitoring can include measuring an
internal temperature, visually assessing food, or observing practices. All monitoring results are to be
recorded.
Taking Corrective Action
Determine action(s) required when a critical limit is not met. Some examples:

Cook the product longer

Reheat the product

Discard the product
Types of Food Safety Plans
There are three types of food safety plans that can be used to control food safety hazards in your
establishment: recipe, flowchart and process based.
Recipe Based Food Safety Plans
Recipe based food safety plans incorporate the food safety plan components into a standard recipe.
Additional information, such as sanitation instructions, can also be added if necessary.
Flowchart Based Food Safety Plans
Flowchart based food safety plans are often used in food manufacturing. They provide excellent detail,
but a separate flowchart is required for each item. This can be a challenge in establishments where the
menu changes on a regular basis.
Process Based Food Safety Plans
The process based food safety plan involves grouping together menu items that are processed in the same
way. One plan can be applied to a number of different menu items. Some of the common processes used
to prepare foods include:




No Cook: items such as salads, sandwiches
Cook – Serve: items such as steaks, burgers, chicken strips
Cook – Chill – Serve: items such as potato salad, chicken salad
Cook – Chill – Reheat – Serve: items such as soups, pasta sauce
The appendix below contains examples and templates of Food Safety Plans for you to reference, as well
as the general minimum standards or critical limits that need to be met and their corresponding corrective
actions. Record Monitoring Sheets are also included for your convenience.
Writing a Food Safety Plan
Choose the type of plan that is the easiest for you to use. Regardless of the style, the process for
developing the plan is the same:
1. Review your menu and identify all of the potentially hazardous items
2. For each item, identify the:
o critical control points
o critical limit(s) for each critical control point
o monitoring actions required for each critical limit
o corrective actions required if a critical limit is not met
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3. Include any other information necessary to control food safety hazards
4. Once you have the plan completed, review using the checklist below:
Food Safety Plan Checklist
□✔
□✔
□✔
□
□
□
□
Does the food safety plan include all the potentially hazardous foods?
Does the plan content match the menu?
Are the CCPs included and appear correct?
Are the critical limits included, measurable and specific?
Are the monitoring steps included in the food safety plan and are they reasonable?
Do employees have the tools needed for monitoring (thermometers, sanitizer test strips, etc.)?
Are the corrective actions outlined for each CCP and are they appropriate to control the hazard?
Using Your Food Safety Plan
Train Your Staff
Once your food safety plan is completed and reviewed by the Environmental Health Officer, the next step
is to put it into action. Train your staff to use the plan and identify those who are responsible for using it.
Measure Food & Equipment Temperatures
Use a calibrated thermometer to measure food temperatures. The following table suggests testing
frequencies for different steps:
Storage & Handling
Coolers/Refrigeration
Units
Testing Frequency
2x per day or more
Cold-holding
Hot-holding
2x per day or more
2x per day or more
Cooking/Re-heating
On each instance
Comments
Regularly check built in thermometers against a 2nd
thermometer known to be accurate (i.e., recently
calibrated)
Check cooling inserts and foods held on ice
Randomly check 1 food item in each holding unit 2 hours
after commencement of hot-holding
Check cooking and reheating temperatures for each food
item.
If a problem is discovered, take immediate action to correct it.
We recommend recording both temperatures and any corrective actions taken. Log sheets are included at
the end of this document. We suggest keeping temperature records on site for three months.
Review the Food Safety Plan periodically to ensure that it is complete and matches the menu. Your plan
must be maintained on site.
For more information on Food Safety Plans, please review Ensuring Food Safety: Writing Your Own
Food Safety Plan – The HACCP Way available on the BCCDC’s Food Guidelines & Information
website: http://www.bccdc.ca/foodhealth/foodguidelines/default.htm
Special thanks to Interior Health Authority for their assistance in the development of this document
February 2015
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FOOD SAFETY PLAN
Business Name: ________________________________________
Address:
________________________________________
________________________________________
Owner/Operator:
________________________________________
Food Premises Regulation - B.C. Reg. 210/99
Food handling procedures
23 (1) In this section:
"critical control point" means a location in a food service establishment or a step in the
establishment's procedures where failure to comply with the Act or this regulation may result in a
health hazard;
"critical limit" means standards that must be met to ensure that a health hazard does not occur at
a critical control point.
(2) Every operator of a food service establishment must develop, maintain and follow
written procedures to ensure that a health hazard does not occur in the operation
of the establishment.
(3) The written procedures required by subsection (2) must include
(a) identification of all critical control points,
(b) critical limits for those critical control points,
(c) the procedures to be followed to ensure adherence to the critical limits, and
(d) the actions to be taken in the event that the critical limits are not adhered
to.
(4) Every operator of food premises where carcasses are handled or where food is
processed or prepared must develop, maintain and follow written procedures
referred to in subsection (2) that
(a) comply with subsection (3), and
(b) are approved by a health officer.
Date Prepared/Reviewed: ___________________
February 2015
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Menu Item Food Safety Plan Guidelines
Menu Item:
Include foods that are prepared in the same manner per plan.
Critical Limits: Include where items are purchased and if received frozen or fresh.
Receiving:
CP
Monitoring: What checks are done to ensure a safe product; e.g., temperature or visual checks.
Corrective Action: What will be done if the product is damaged or rendered unsafe; e.g., discard or
return to supplier.
Critical Limits: Where will the product be stored and at what temperature. (4°C/40°F or -18°C/0°F).
Storage:
CP
Monitoring: How will you ensure the product will remain safe? e.g., temperature checks.
Corrective Action: What will be done if the storage temperature becomes unsafe; e.g., phone repair
man, transfer food to working cooler.
Preparation:
CP
Cooking:
CCP
Avoid contamination; wash hands, use clean and sanitized work surfaces and equipment.
Critical Limits: Include how items are cooked as well as the safe cooking temperatures (min. 74°C /
165°F).
Monitoring: What procedures are in place to ensure the food is cooked properly; e.g., check with
probe thermometer, visual checks.
Corrective Action: What will be done if the food item isn’t properly cooked when checked; e.g., if
within 2 hours reheat to 74°C.
Holding:
CCP
Critical Limits: Will the item be cold held (4°C / 40°F or colder) or hot held (60°C / 140°F or
hotter).
Monitoring: How will you ensure the food remains safe; e.g., check with probe thermometer.
Corrective Action: What will be done if the temperature drops below 60°C/140°F; e.g., reheat to
74°C if within 2 hours or discard.
Cooling:
CCP
Use shallow pans, cooling wands and, ice baths to cool from 60°C to 20°C in less than 2 hours and
from 20°C to 4°C in less than 4 hours.
Reheating:
CCP
Reheat quickly to 74°C/165°F for at least 15 seconds, reheat once and discard leftovers.
February 2015
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Menu Item Food Safety Plan Template
Menu Items:
Receiving:
CP
Critical Limits:
4°C (40°F)
-18°C (0°F)
Monitoring:
Corrective Action:
Storage:
CP
Critical Limits:
4°C (40°F)
-18°C (0°F)
Monitoring:
Corrective Action:
Preparation:
CP
Avoid contamination: wash hands & use clean and sanitized cutting boards and utensils. Approved
thawing method if required. Potentially hazardous foods ~1 hour preparation time.
Cooking:
CCP
Critical Limits:
74°C (165°F)
Monitoring:
Corrective Action:
Holding:
CCP
Critical Limits:
4°C (40°F) or
60°C (140°F)
Monitoring:
Corrective Action:
Cooling:
CCP
Use shallow pans, cooling wands, ice baths, cool from 60°C to 20°C in less than 2 hours and from
20°C to 4°C in less than 4 hours. Maintain at 4°C.
Reheating:
CCP
Reheat quickly to 74°C (165°F) for at least 15 seconds, reheat once and discard leftovers.
February 2015
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Recipe Based Food Safety Plan Example
Beef Stew Recipe Based Food Safety Plan
Ingredients
Stewing beef (pre-cooked)
Beef stew base, Beef
consommé, Beef gravy
Vegetables (frozen)
Seasoning
Water
Weights and Measures
2.5 kilograms
1 can (each)
2 packages
1 packet
5 litres
PREPARING
1. Pour beef stew base, beef consommé, and beef gravy into stockpot. Add water
and seasoning. Stir with wire whisk until all seasoning is dissolved.
COOKING
2. Preheat stove. Begin heating beef stew mix.
3. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir
with long-handled spoon.
Critical Control Point
4. Add cooked stewing beef and stir. Continue heating beef stew until 74°C
(165°F) or hotter is reached for at least 15 seconds. Simmer for 30 minutes.
Continue cooking.
SERVING AND HOLDING
5. Serve immediately, or
Critical Control Point
6. Hold beef stew at 60°C (140°F) or hotter in hot hold unit, and cover if
possible. Do not mix new product with old. Reheat to 74°C (165°F) if stew is
less than 60°C (140°F) for 2 hours or less. If more than 2 hours, discard.
COOLING
Control Point
7. Cool in shallow pans with a product depth not to exceed 2 inches. Product
temperature must reach 20°C (70°F) within 2 hours and then reach 4°C
(40°F) within 4 hours (6 hours total). Stir frequently. Discard product that is
not cooled to 4°C in 6 hours.
8. Store at a product temperature of 4°C (40°F) or colder in the cooler. Cover.
REHEATING
Critical Control Point
9. Reheat beef stew to a product temperature of 74°C (165°F) or hotter for
at least 15 seconds within 2 hours - one time only. Continue to reheat or
discard if temperature not reached within 2 hours.
Sanitation Instructions:
Measure all temperatures with a cleaned and sanitized thermometer. Wash hands before handling food, after
handling raw foods, and after any activity that may contaminate hands. Wash, rinse, and sanitize all equipment and
utensils before and after use. Return all ingredients to refrigerated storage if preparation is delayed or interrupted.
February 2015
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Process Based Food Safety Plan Template
Complex Food Preparation
Menu Items (list): _____________________________
Preparation Steps
Is Preparation
Step a CCP?
(yes/no)
Critical Limit
Check for Critical Limit
(Monitoring)
Corrective Action
Receive Food
Cold Holding
Preparation
Cook (list cooking
temperatures for
individual foods)
Cooling
Reheating
Hot Holding
1.
2.
3.
4.
5.
Review the preparation steps for menu items grouped in this process.
Identify which preparation steps are critical steps in your food operation.
Set a critical limit for critical steps.
Identify how the critical limit should be checked.
Determine the action food handlers will take if the critical limit is not met.
February 2015
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Process Based Food Safety Plan Template
Food Preparation with no Cook Step
Menu Items (list): _____________________________
Preparation Steps
Is Preparation
Step a CCP?
(yes/no)
Critical Limit
Check for Critical Limit
(Monitoring)
Corrective Action
Receive Food
Cold Holding
Preparation
Cold Holding
1.
2.
3.
4.
5.
Review the preparation steps for menu items grouped in this process.
Identify which preparation steps are critical steps in your food operation.
Set a critical limit for critical steps.
Identify how the critical limit should be checked.
Determine the action food handlers will take if the critical limit is not met.
February 2015
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Process Based Food Safety Plan Template
Preparation for Same Day Service
Menu Items (list): _____________________________
Preparation Steps
Is Preparation
Step a CCP?
(yes/no)
Critical Limit
Check for Critical Limit
(Monitoring)
Corrective Action
Receive Food
Cold Holding
Preparation
Cook (list cooking
temperatures for
individual foods)
Hot Holding
1.
2.
3.
4.
5.
Review the preparation steps for menu items grouped in this process.
Identify which preparation steps are critical steps in your food operation.
Set a critical limit for critical steps.
Identify how the critical limit should be checked.
Determine the action food handlers will take if the critical limit is not met.
February 2015
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General Process Based Food Safety Plan Example
Step
Food Safety
Hazards
Receiving
Contamination
Pathogens
Toxins
Parasites
CCP?
Critical Limits
Monitoring the
Critical Steps
Corrective Action
Yes/No
Obtain meat, eggs,
poultry, fish,
shellfish, dairy from
approved facility
Check paper
work each load
Reject product if not from an
approved source
Reject load if contaminated or
>4°C if PHF
Receiving
Contamination
Pathogen growth
Yes/No
PHF
Temperature <4°C
Visual
inspection,
check
temperature
before
unloading
Storage
Growth of
pathogens
Yes/No
PHF
Temperature <4°C
Check food and
air temperature
every 4 hours
Immediately cook food if
temperature >4°C, lower cooler
temperature
Preparation
Growth of
pathogens and toxin
development
Yes/No
PHF’s out of
refrigeration <1 hour
Note time
PHF’s taken
from
temperature
control
Cook immediately or cool rapidly
using ice
Yes
63°C/15 sec
68°C/15 sec
74°C/15 sec
*Time/Temp is
dependent on product
Check
temperature at
the end of
cooking
Continue heating until
temperature achieved
Yes
>60°C
Check
temperature in
hot hold unit
every 2 hours
Reheat to 74°C if temperature
drops below 56°C. Adjust hot
table temperature
Check food
temperature
every hour
Discard food if standard not met
Check
temperature of
food every hour
Discard if time/temperature
parameters not met
Cooking
Pathogen growth
Hot Holding
Pathogen growth
and toxin
development
Cooling
Pathogen growth
Yes/No
Cool from 60°C to
20°C within 2 hours
and from 20°C to 4°C
in 4 hours
Reheating
Pathogen survival
Yes
Reheat to 74°C.
Reheating must take
less than 2 hours
February 2015
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General Minimum Standards and Corrective Actions
Handling Step
Receiving
Refrigerate/Thaw
Prepare
Cook
Reheat
Hot-Hold
Cool
February 2015
Minimum Standards
Received in good condition
Obtained from an approved source
Cold food 4OC (40OF) or less
Frozen food -18OC (0OF)
Cold hold at 4OC (40OF) or less
Thaw foods at 4OC (40OF) or less
Clean hands
Clean and sanitize work surfaces
Healthy worker with clean attire
Maximum 2 hour preparation time
Corrective Action
Reject product
If more than 4OC (40OF) for more
than 2 hours, throw out
Change policies and practices
Throw out food
Cook to at least 74OC (165OF) or use minimum
Continue cooking to required
temperatures for each food
temperature
Reheat foods to at least 74OC (165OF) within 2
hours
Hot-hold at 60OC (140OF) or more
Cool from 60OC (140OF) to 20OC (70OF)
within 2 hours and from 20OC (70OF) to 4OC
(40OF) within 4 hours
If reheating takes more than 2
hours, throw out
If temperature is less than 60OC
(140OF) for more than 2 hours,
throw out
Throw out food
Page 14 of 17
MONTHLY TEMPERATURE LOG SHEET
MONTH:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
FRIDGES
(4ºC or less)
FREEZERS
(-18ºC or less)
HOT
HOLDING
(60ºC or higher)
DISHWASHER
wash temp.
(60ºC or higher)
rinse
( 82ºC)
( >50 ppm chlorine)
Page 15 of 17
31
Temperature Monitoring Log (Single Unit with Corrective Action)
Month: ___________________
Unit
Date
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
O
C
Initials
Monitoring:
Required temperatures are as follows:
 Coolers: at or below 4OC
 Freezers: at or below -18OC
 Reheat/Cook: above 74OC
 Hot-holding: at or above 60OC
Corrective Action
Corrective Action:
Apply following action as appropriate:
 Adjust temperature setting
 Have unit serviced
 Move food to alternate unit
 Discard if exceeds 2 hrs in danger zone
Page 16 of 17
Cooling Log
Date
Food Item
Temperature (OC)
Initial
After
2
hours
After
6
hours
Total
cooling
complete in
6 hours or
less (Y/N)
Corrective Actions
(if total cooling not complete in
6 hours or less)
Cooling Procedure
Cool foods as follows:
60OC to 20OC in 2 hours; then from 20OC to 4OC in 4 hours;
(Total cooling time should be 6 hours or less)
Good practices include:
 Shallow storage containers
 Use an ice bath
 Use an ice wand
Wait until food is cold before covering
Monitoring:
 Check cooling methods every 2-3 months or when Food Safety Plan is first implemented
Corrective Actions:
 Discard food held above 20OC, but less than 60OC for more than 2 hours
 Discard food held above 4OC, but at or below 20OC for more than 4 hours
Page 17 of 17